Welcome to our little thread, Avram!...But, as Emre says, even a 6c moka doesnít typically produce that much coffee. And itís using as much grounds as the equivalent quantity in filter coffee, so youíre not likely to get overcaffeinated from that amount.

Nope.Thought so for a while. But if you think about the amount of grounds you put in, relative to water volume, itís really like drip or siphon, or AeroPress, or even press pot. Even if youíre pushing the limits on the amount of grounds and cut the brew short so that itís denser, itís still closer to the concentration level of drip than to espresso. Six very weak single shots of espresso would would be, what, 42g of grounds for 6oz.? You have at least twice the volume for probably half the grounds.Now, thereís some debate as to caffeine extraction levels in espresso. But a mug of drip coffee doesnít contain as much caffeine as six shots of espresso.

The one factor people frequently leave out of caffiene discussions is time. It would be a simple matter to brew a cup using the same amounts of water and coffee. Extracted for several minutes the caffiene level of the brewed cup would greatly exceed the short brew cycle espresso.

Now as you increase the size of the grind and reduce the amount of coffee used for the brewed cup, eventually the caffiene level will fall below the equal volume of espresso, but not as quickly or as dramatically as many people assume.

I wanted to say, "Hello." I have been enjoying this pleasant conversation. Feels a bit like eavesdropping while reading/lurking.

I have a little 1 cup Moka Express, that I first bought simply because it was so cute, about four years ago. (Prior to this, I would enjoy an occasional espresso or espresso/milk drink in a coffee-shop. I never did appreciate a drip-brewed cup) I enjoy my little cup of moka in the morning. At first I was frustrated by my lack of consistency to get a good cup, but the good cups made it worth more experimenting. But have now found a comfortable routine that I enjoy, and usually enjoy the results. In my process of learning and using, I had a 4 cup stainless Moka that I have since passed on to my grandma. And because I enjoyed my moka, I then bought a Mukka for my mother-in-law, which she seems to enjoy. I have been considering ordering a Brikka, just for fun.

My challenge is in keeping fresh beans to enjoy. My little Moka doesn't go through the beans very quickly. :-) I feel a bit overwhelmed in the kitchen with my kids "helping" me (5,3, and 1), or else this thread would have me home-roasting--it's now on my list of things to try "someday."

I wanted to say, "Hello." I have been enjoying this pleasant conversation. Feels a bit like eavesdropping while reading/lurking.

I have a little 1 cup Moka Express, that I first bought simply because it was so cute, about four years ago. (Prior to this, I would enjoy an occasional espresso or espresso/milk drink in a coffee-shop. I never did appreciate a drip-brewed cup) I enjoy my little cup of moka in the morning. At first I was frustrated by my lack of consistency to get a good cup, but the good cups made it worth more experimenting. But have now found a comfortable routine that I enjoy, and usually enjoy the results. In my process of learning and using, I had a 4 cup stainless Moka that I have since passed on to my grandma. And because I enjoyed my moka, I then bought a Mukka for my mother-in-law, which she seems to enjoy. I have been considering ordering a Brikka, just for fun.

My challenge is in keeping fresh beans to enjoy. My little Moka doesn't go through the beans very quickly. :-) I feel a bit overwhelmed in the kitchen with my kids "helping" me (5,3, and 1), or else this thread would have me home-roasting--it's now on my list of things to try "someday."

Hi, and welcome to the forums! I also have a cute little one cupper and I'll tell you what I so with it. After supper I can't drink a whole cup of coffee so I make a mini Americano with it. I brew the moka, put it in a small cup, add hot water, cream and sugar and get just enough of a caffeine fix for the evening! Delish!

Oh dear, I've just finished reading the whole thread - and I think I broke it ;P

Hi, I've been using a cheapie china moka pot (2c) for about 2 yrs now and getting constant results. Before that I used a French press for many years, and then decided I wanted better coffee, so now I've got the 2c Brikka :)

I'll probably come back with more comments later, but at about page 120 of the 156 pages of this thread someone posted a link to a video where he claimed to get Brikka like crema from a MP. I've tried this and I get a coffee very muck like a Brikka. Now how would I try getting a Moka type coffee from the Brikka? The MP is my preferred morning flavour and Brikka for the rest.

Thanks Rob

PS After reading this thread I know that coffee isn't about coffee, it's about people :)

Thirdly, beans are generally roasted in what is referred to as "butter oil", which may or may not be actual clarified butter oil. Occasionally vegetable oils are used, and historically, traditional "home-grown" coffee roasting style involves creating almost a caramel-like coating effect with the use of a small amount of sugar, oil, and generally a touch of vanilla or cocoa.

So obviously a very different coffee. Tasted very good from the Brikka, left a slight taste to the Brikka that lasted 2 brews of my normal coffee, that was very pleasant, it could be nice as a blend.

Rob.

Thanks to this thread I've now reached the part of learning where things go wrong, so I must be doing it right ;)

Now I've reached the stage where I need to find a consistant method, rather than experimentation.

I'm finding the Brikka more consistent than the Moka, and the Moka more open to variation.One thing that I'm doing that I haven't read in these pages is I'm using a camping gas stove for heat. It started from convenience, but it seems to be the ideal heat source. Small enough and precise for the small area of the bottom of the pot.

Also in a warmer climate, do not leave your pot assembled, always leave the boiler open to fresh air, or you can have an interesting biological experiment going on.

I have been using a brikka for 8 or 9 years--having replaced rubber rings several times. Needless to say I am a dedicated user and have developed some tacit ways of using it that I think result in a pretty damn good stovetop espresso.

We use two of them every morning, and one just started sputtering again...cleaned the whole thing, replaced rubber rings, etc but to no avail. It seems the rubber lining to the top pressure widget has deteriorated to the point of not making a good seal. I went to buy another replacement as its been about 4 yrs since replacing this one. To my dismay they now only sell an aluminum version! Much thinner and lower quality. For daily and sometimes twice daily use, I just can't bring myself to consume something from such an unstable metal that is being subjected to high heat and high acid constantly.

Anyhow, not much to say really expect for to register my disappointment that they have discontinued the stainless steel version...Anyone else commiserating with me on this?

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